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Chicken and mushroom casserole
2.5 litres 4.5 litres
Chicken quarters 4 8
Butter 30g 75g
Flour 2 tbsp 3 tbsp
Onions, finely chopped
1 large 2 large
Celery, thinly sliced 3 sticks 3 sticks
Mushrooms, thinly sliced
250g 500g
Clove of garlic, crushed
1 2
Chicken stock 375ml 1 litre
Salt and freshly ground black pepper
Cream (optional) 4 tbsp 7 tbsp
Method
Toss the chicken in the flour, place in
a pan and fry in the butter until
golden brown on all sides. Add the
onion and celery and gently fry until
softened but not browned. Add the
mushrooms and garlic and stir in the
stock. Bring to the boil and season.
Transfer all ingredients to the ceramic
pot and place the pot in the base
unit. Place the lid on the slow cooker.
Ensure that the chicken and
vegetables are immersed. Cook for
approximately 5-7 hours. Before
serving, stir in the cream.
Fricasse of Turkey
2.5 litres 4.5 litres
Turkey portions 4 8
Onions, finely chopped
1 large 2 large
Butter 30g 75g
Mushrooms, sliced 125g 225g
Bouquet garni 1 1
Sliver of zest of lemon
Salt and freshly ground black pepper
Stock 400ml 1 litre
Cornflour 2 tbsp 5 tbsp
Milk 4 tbsp 9 tbsp
Method
In a pan, gently fry the onions in the
butter until softened but not
browned. Cube the turkey meat and
add to the pan. Add the remaining
ingredients, except the milk and
cornflour, and bring to the boil.
Transfer all the ingredients to the
ceramic pot. Place the ceramic pot in
the slow cooker base unit. Place the
lid over the slow cooker. Cook for
approximately 4-6 hours. Remove the
bouquet garni and lemon half an hour
before serving. Pour the liquid into a
pan. Blend the cornflour with the milk
and pour into the pan. Stir well and
leave to thicken.
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